Hello all. Quick question. I have used 8 oz of Malto Dextrin in my brews with good success. I plan on using Lactose to sweeten my brews. Sorghum gives a bitter after taste and I would like to sweeten it up a tad. Now, both are largely unfermentable so would 8 oz of Malto Dextrin and say 4 or more oz of Lactose make beer too thick? Should I go with 4 oz of both and still get mouthfeel and sweetening effect. Or maybe use 3 lbs Sorghum extract and 3 lbs Brown Rice Syrup to cut down on Sorghumy taste. Also, how much of Lactose would it take to impart a difference in taste? Please help.